The almond filling

The topping

75 g icing sugar, the zest from half a lemon, 50 g almond flakes (used chocolate instead and they melted in the oven a bit – this topping comes on top, after 45-50 min of baking at 190 Celsius – leave another 5 min after pouring the topping).

You can leave the dough in the fridge for 12 hours, if filled with the almond filling only 1 hour or the whole pie up to one month after baking.